Country Brandied Peaches
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
2 lbs perfect, ripe peaches
1 1/2 lbs sugar
1 - Wash peaches, scald in boiling water about 5 minutes; pull off loosened skin.
2 - Place peaches and sugar in layers in a stone crock or jar.
3 - To each quart of peaches add 1/2 cp cognac.
4 - Cover with cheesecloth, then with lid of crock or jar.
5 - Let stand in cool, dark place for 6 weeks; remove scum; seal peaches and brandied juice in hot sterile jar.
6 - Let stand another month berfore serving.
Makes 1 quart.